Rouxbe

I've made this twice. Great dish. The only advice I have is that when I made it the first time I didn't buy Parmigiano Reggiano. Instead I used a good quality grated parmesan cheese thinking that it would be the same. Not at all. I mean everyone we had over loved it but having first hand experience with Dawn's I knew what a difference using real Parmigiano Reggiano makes.

If I've taught myself anything using Rouxbe it's that there never is a substitution for quality. Good luck!

This cake is so good and so easy to make. I loooved it! thanks for the recipe =D

They are delicious!!! =D and so easy to make. I looove beans.

It looks delicious ;)

I've made this recipe 3 times already and I've loved it each and every time. I know I know, how did I manage to make it 3 times when it just came today? Well, I actually edited this recipe ;) and I'm happy I did 'cause I memorized it and I can make them now in no time and it's simply delicious. Easy, fast, perfect for a Friday night with a good glass of wine.

For me the flavor is too strong and sometimes overpowers the food, but that's just me.

I made this one the other night and thought we were going to have leftovers for at least 2 days ... yeah right! It disappeared that same day!! A really good dish with a lot of flavor.
Thanks!!

I can only say Mil Gracias!!! Que rica salsa =)

This salad is now a favorite. So easy and quick to make that it'll be a staple in my kitchen.
Thanks guys!! =D

I've made this recipe many many times now but I've never brined the pork 'cause I thought it was too much work and I always make it in a hurry. Well last week I had a little bit of time before our friends arrived for a movie and delicious Tapas so I decided to give the brining a try ... the only thing I can say is WHAT A DIFFERENCE! I would've never thought that it actually makes a HUGE difference. The pork was so moist and soft and flavorful and... . From now on I'm always going to take the time to brine ... everything! haha I mean, making the brine took me less than 10 minutes and then you just put it on the fridge for a couple of hours and that's it.
Oh but I have to say that I brined two pieces of pork and only used one for the Tapas so I left the other one brining for the next day and ... big mistake. Two hours is more than enough, 1 day is way too much. The pork sucked all the salt and it was impossible to eat =( but now I know and won't make that mistake again.

My mom used to make this when I was a kid and now I made them for my son. Thanks for the recipe =) my mom didn't use nutmeg and I think it gives them a very unique taste. I liked it and my picky toddler too.

what a great dish!! I made it last night and wish I would've made the whole recipe. I made half 'cause I thought it would be enough for just the two of us but today I wish I had leftovers!!
I skipped the chilies though, for my son, and he loved the chickpeas, he kept saying hmm hmmm =D
Thank you for this delicious dish